This comforting Slow Cooker Ham and Potato Soup is a great meal on a cold day. Set the Crockpot in the morning and then enjoy your creamy soup for dinner that evening. This nutritious soup is a perfect way to use up leftover ham.

a bowl of slower cooker potato soup with ham.

You will love this easy, creamy soup! Chunks of ham, veggies, and creamy potatoes simmer in the slow cooker until tender. It’s a “set-it-and-forget-it” hearty soup perfect for busy weeknights or for cold days.

If you prep the veggies ahead of time, all you have to do is dump and go. Potatoes are filling and nutritious and a great addition to soup.

You can use a fresh cooked ham steak for this recipe, but leftover cooked ham works great too. Just cut it into bite-sized pieces before throwing it into the crockpot.

And, although this recipe calls for whole milk, it can easily be made dairy-free. Full-fat coconut milk will give you a creamy and rich texture without any dairy!

Recipe Benefits

  • Dump and go recipes couldn’t be easier! Throw everything into the crockpot and let it cook while you go about your day. This is an easy meal perfect for cold weather and busy days. It’s kind of like a potato chowder but made with a variety of vegetables and leftover ham.
  • Potato soup is comforting and delicious. This lightened up version is healthier than most potato soup recipes filled with heavy cream, sour cream, cream cheese, and butter.
  • Crockpot recipes do the work for you and are perfect for the entire family. This leftover ham recipe is made with simple ingredients and is a delicious meal.

Ingredients You’ll Need

ingredients for crockpot ham and potato soup.
  • Russet potatoes – Russets have a creamy texture and fall apart while cooking. This makes them ideal for things like soup and mashed potatoes. You can use other potato varieties like Yukon gold potatoes or red potatoes, but they may not mash as well.
  • Veggies – Carrots, onion, and celery are the perfect veggies for potato soup.
  • Ham steak – You can find ham steaks in the deli or meat section of the grocery store. If you have leftover ham, that works great too! If you plan to make this recipe gluten-free, be sure the ham you purchase is labeled gluten-free. You can even use frozen ham! See my guide for how to freeze ham.
  • Chicken broth – Chicken broth or chicken stock add a lot of flavor in just one ingredient. It can be high in sodium which is why I recommend buying reduced-sodium broth. Vegetable broth works well too.
  • Black pepper – Black pepper pairs so well with creamy dishes. If you don’t like it, you can omit it but you may be surprised how amazing it is!
  • All-purpose flour – Flour thickens the soup. Gluten-free flour will thicken it as well.
  • Milk – The combination of tender potatoes and whole milk takes this delicious soup over the top! If you’re on a dairy-free diet, substitute the milk with full-fat coconut milk.

Please see the full recipe card below for the exact measurements.

Recipe Steps

how to make ham and potato soup in the slow cooker.

Step One

In the base of a slow cooker, add the potatoes, onion, carrots, celery, ham, chicken broth, and pepper.

Cover and cook on low for 7 hours or high for 4 hours.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

When the cook time is up, remove the lid and use a potato masher to mash the potatoes with the vegetables and ham.

Step Three

Then, stir in the flour and milk and put the lid back on. Cook for an additional 15 minutes to allow the soup to thicken.

Step Four

Remove the lid and serve hot.

I hope you agree that this is pure comfort food and the perfect meal for the whole family.

Not only is this ham potato soup recipe a great way to use up leftover holiday ham, but it requires minimal effort and tastes amazing at the end of a long day.

cooked ham and potato soup in crockpot.

Recipe Tips

  • You can leave the potatoes unpeeled if you wish. I peel mine for a creamier result with no skins.
  • You can add salt to season, but I find that there is enough of a salty flavor from the ham pieces.
  • Store any leftovers in an airtight container for up to 4 days. Reheat before serving. You can also freeze the leftovers up to 2 months.
  • If you want a cheesy ham and potato soup, stir in shredded cheddar cheese just before serving! You could also add a canned of rinsed and drained white beans to the recipe if you want to add more fiber to the soup.

Recipe FAQs

Can I make potato soup ahead of time?

Yes! Potato soup makes amazing leftovers. It stays good in the refrigerator for up to 4 days. To reheat, microwave a bowl at a time or in a large pot on the stovetop.

How do I make dairy-free potato soup?

Replace the whole milk with canned coconut milk then follow the recipe as directed. Canned coconut milk is naturally creamy which makes it perfect for dairy-free soup!

Can I use a ham bone instead of chopped ham in soup?

It’s best to use chopped up ham in this recipe. A leftover ham bone or ham hock won’t yield as much meat for this ham soup.

Can this slow cooker ham potato soup recipe be made on the stovetop?

Yes, simply add the potatoes, onion, carrots, celery, ham, chicken broth, and pepper to a large stockpot or pot on the stovetop. Bring to a boil, reduce the heat, and cover with a lid. Simmer for 30 minutes or until the potatoes are fork tender. Remove the lid and use a potato masher to mash the potatoes with the vegetables and ham. Then, stir in the flour and milk and put the lid back on. Simmer for an additional 15 minutes to allow the soup to thicken. Remove the lid and serve hot.

potato ham soup served in white bowl topped with green onions.

More Slow Cooker Recipes You Might Like

Or, check out my entire index of gluten-free crockpot recipes.

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a bowl of potato soup

Crockpot Ham and Potato Soup (Using Leftover Ham)

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5 from 2 reviews

Print Recipe

This comforting Slow Cooker Ham and Potato Soup is a great meal on a cold day. Set the Crockpot in the morning and then enjoy your creamy gluten-free soup for dinner that evening. The leftovers are fantastic too!

  • Total Time: 7 hours, 35 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 6 Russet potatoes, washed, peeled, and diced
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 8–ounce uncured ham steak, chopped into bite-sized pieces
  • 4 cups reduced-sodium chicken broth
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour (for gluten-free, use a gluten-free baking flour; I used the Bob’s Gluten-Free Baking Flour)
  • 1 cup whole milk or full-fat coconut milk for dairy-free diets
  • 2 tablespoons chopped green onions (optional, for topping)

Instructions

  1. In the base of a slow cooker, add the potatoes, onion, carrots, celery, ham, chicken broth, and pepper. Cover and cook on low for 7 hours or high for 4 hours.
  2. When the cook time is up, remove the lid and use a potato masher to mash the potatoes with the vegetables and ham.
  3. Then, stir in the flour and milk and put the lid back on. Cook for an additional 15 minutes to allow the soup to thicken.
  4. Remove the lid and serve hot.

Notes

You can leave the potatoes unpeeled if you wish. I peel mine for a creamier result with no skins.

  1. You can add salt to season, but I find that there is enough of a salty flavor from the ham pieces.
  2. Store any leftovers in an airtight container for up to 4 days. Reheat before serving. You can also freeze the leftovers up to 2 months.
  3. If you want a cheesy ham and potato soup, stir in shredded cheddar cheese just before serving! You could also add a canned of rinsed and drained white beans to the recipe if you want to add more fiber to the soup.
  4. STOVEPOT directions: add the potatoes, onion, carrots, celery, ham, chicken broth, and pepper to a large stockpot or pot on the stovetop. Bring to a boil, reduce the heat, and cover with a lid. Simmer for 30 minutes or until the potatoes are fork tender. Remove the lid and use a potato masher to mash the potatoes with the vegetables and ham. Then, stir in the flour and milk and put the lid back on. Simmer for an additional 15 minutes to allow the soup to thicken. Remove the lid and serve hot.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 20 minutes
  • Cook Time: 7 hours 15 minutes
  • Category: Main dish
  • Method: Slow cooker
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 338
  • Sugar: 3.7 g
  • Sodium: 897.6 mg
  • Fat: 10 g
  • Saturated Fat: 7.8 g
  • Carbohydrates: 48.5 g
  • Fiber: 4.2 g
  • Protein: 16 g
  • Cholesterol: 17 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.